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Pumpkin, banana, oats, whole wheat—with all that health, please don’t forget the chocolate chips.
Preheat oven to 400ºF.
In a large bowl, whisk together flours, oats, sugar, baking powder, baking soda, and salt.
In a smaller bowl, whisk together melted butter, bananas, pumpkin purée, milk, vanilla, and eggs until quite smooth. Add wet ingredients into dry ingredients and stir just until moistened (over-mixing will result in a tough muffin). Stir in chocolate chips.
Spoon batter into 12 paper-lined muffin cups. (Cups will be very full, and the tops will pretty much stay as you scoop them, so if you want a perfectly smooth top rather than the “rustic” look of mine, smooth the tops with the back of a spoon.)
Bake at 400ºF for 18-20 minutes, until a tester comes out clean. Let cool for 3 minutes before removing to cooling racks to cool completely.
Store in an airtight container at room temperature for up to 3 days, or wrap well, freeze, and reheat as needed.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!